Slow Roasted Salmon with Citrus and Capers

5 from 2 votes

Welcome the most perfect slow roasted salmon recipe! Easy slow roasted salmon with citrus and capers: absolutely BEAUTIFUL!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Diet: Diabetic, Gluten Free, Kosher, Low Lactose

Servings:

1 pound salmon filet 1-inch thick, pin bones removed, we have our skin on, but you can do skinless as well
5 garlic cloves thinly sliced
1 medium sized shallot thinly sliced
1 orange half thinly sliced and other half juiced
1 lemon half thinly sliced and other half juiced
capers and caper juice up to your preference
pinch of aleppo pepper gochugaru, or chili flakes (omit if you don't want spice)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil plus 1/2 tablespoon for baking tray and 1/2 tablespoon on top of salmon
2 tablespoons unsalted butter cold and cubed, omit if you don't want dairy

Preheat your oven to 300 degrees.
Next, in a small bowl or medium bowl, add in thinly sliced garlic and shallots (reserve a few garlic and shallots for the bottom of your baking tray), toss in capers, caper juice, salt, pepper, olive oil, Aleppo pepper, your orange and lemon juice.
In a baking dish or a rimmed baking sheet with parchment paper, add on half of your lemon and orange slices with your reserved garlic and shallots. Season with olive oil, a little sprinkle of Aleppo pepper, salt and pepper.
Then, place your salmon down, skin side down. Season again on top of the salmon with Aleppo pepper, salt, pepper, and olive oil. Then top with your remaining lemon and orange slices. Next, pour over your oil/caper/lemon mixture all around the salmon. Finish with butter.
Place in the pre-heated oven and bake your salmon for 25 to 35 minutes. When cooked, an instant-read thermometer should read 125-145F depending on your desired doneness.
Remove from the oven, flake apart or slice in filets, serve with your favorite sides or salads.